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Pi R Squared!

I am going to take a very short break from the fantastic array of “Freezer to Slow Cooker” meals that I have been making and writing about, to bring you a recipe that was inspired by a former Math teacher. Can you really be a “former” Math teacher, or is that kind of like being a Marine. You either are, or you aren’t. Either way he inspired me to make a new twist on an old favorite: Chocolate Meringue Pie.

One of my Facebook friends posted a picture of a cake, baked in the shape of Pi (3.14). The comments were many and varied. My favorite comment posted was by the aforementioned Math teacher turned school administrator, now retired. He wrote, “Pi r squared and this isn’t!” I laughed so hard! Pi r squared!

I immediately decided to make a square pie. The first thing I had to do was find a square pan. I have several 8 X 8 baking dishes, but they aren’t really square. They have rounded corners. Then I remembered “The Brownie Pan” that my mother always used when we were growing up. It has sharp, square corners. I called to see if I could borrow it, and she said yes.

With that determined, I had to decide what kind of pie to make. Chocolate Meringue Pie, that part was easy.
I whipped up a recipe of pie crust and baked it. Then I enlisted the help of Daughter Number Four to assist me in making the filling and meringue. I love homemade cream pie. It is almost unbeatable. Except for all of the beating, whisking, stirring involved!

The two of us whisked the creamy pie filling according to the directions and then whipped up our meringue. Our finished product looked good in the picture and our chocolate meringue pie tasted amazing.

It was one of the easiest cream pie fillings I have ever put together. That might be in part because Daughter Number 4 did most of the stirring. Eight year old arms are much better for stirring than ‘over forty’ year old arms!

I will absolutely be making this recipe again – in a regular round pie plate, and while I didn’t deliver any to the inspiration I may even have to take one to the former Math teacher. Whether it’s round or squared I’m sure he would enjoy it.

Instructions

Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more.

Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard.

Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla.

Pour hot filing into crust.

In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust. Bake at 350 degrees for 12 to 15 minutes, or until golden. Cool completely before serving.